CN102396643A - Preparation method of acid-soluble soybean protein - Google Patents
Preparation method of acid-soluble soybean protein Download PDFInfo
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- CN102396643A CN102396643A CN2011103409257A CN201110340925A CN102396643A CN 102396643 A CN102396643 A CN 102396643A CN 2011103409257 A CN2011103409257 A CN 2011103409257A CN 201110340925 A CN201110340925 A CN 201110340925A CN 102396643 A CN102396643 A CN 102396643A
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Abstract
The invention discloses a preparation method of acid-soluble soybean protein. The method comprises the following steps of: performing pretreatment, performing enzymolysis with phytase, diluting soybean protein isolate with deionized water to 2-9 percent by mass, adding 10-300 U of phytase into every gram of protein, and performing enzymolysis at the temperature 20-70 DEG C for 10-50 minutes; and performing enzymolysis with prolease, performing continuous hydro-thermal treatment, adding a protein solution into a jet boiler, treating at the temperature 100-180 DEG C under the pressure 0.1-10 MPa for 30-120 seconds, and performing spray drying. The obtained acid-soluble soybean protein is free from bitter taste and harsh taste, and can be applied to juice-like acid beverages. The molecular weight of the acid-soluble soybean protein prepared with the method is about 30 kDa, and the nitrogen solubilitry index at the pH 3.8 is 90 percent or higher.
Description
Technical field
The present invention relates to a kind of preparation method of soybean protein, particularly relate to a kind of preparation method of solubility in acid soybean protein.
Background technology
In recent years, soybean protein more and more receives people's attention in Application in Food.Soybean protein amino acid is formed balanced, and comprehensive nutrition, and low price are a kind of good food ingredients.Soybean protein has been the high nutrient protein of generally acknowledging in the world, with nutrient protein in beef, egg, the milk etc. be of equal value, and do not have the high cholesterol of meat proteins, higher fatty acid and high heat.Soybean protein is except that nutritive value, and it also has many critical function character, like emulsibility, oil absorption, water imbibition and water-retaining property, gelling etc.Just because of have so many advantageous property, soybean protein has been irreplaceable raw material of modern food processing.
Soybean protein is in those early years using as animal feed always, and is being processed into human edible food as the accessory substance of soybean grease processing, also only limits in the ham sausage isogel food, and its main cause is the limitation on the soybean protein functional character.Because the isoelectric point of soybean protein is at pH4.5, and the pH of most of acidic beverages is at 3.0-4.5, thereby its dissolubility is very low, has limited the application of soybean protein in acidic beverages.
In acidic beverages in the non-setting method, great majority are by adding stabilizing agent at existing solution soybean protein.Stabilizing agent has a variety of, and a kind of is the polysaccharide stabilizing agent, such as pectin, soybean polyoses, sodium carboxymethylcellulose etc.In low acid system, because near isoelectric point, soybean protein band small positive charge can aggregate and precipitate take place because of repulsion reduces.The adding of polysaccharide, particularly anion polysaccharide can make on the protein surface band a large amount of negative electrical charges, thereby the repulsion of albumen can increase, the increase of the system viscosity that in addition causes owing to the adding of polysaccharide, and protein can also be suspended in the solution well.Though will be but add a certain amount of polysaccharide to protein suspending, whole solution is muddy opaque, influenced the proterties of product greatly, thereby the method for interpolation stabilizing agent seems impracticable.
Also some method is through the adding emulsifying agent, and the hydrophobic grouping of embedding protein makes that the hydrophobic effect power between the albumen reduces, the gathering of CKIs, but also can occur as above-mentioned result.
For the dissolubility that increases soybean protein under the acid condition, Chinese invention patent application CN1494383A has disclosed a kind of through adding the method for phytase enzymolysis and shitosan conjugated protein.Though it can obtain the soybean protein of favorable solubility under a kind of acid condition, because shitosan may cause that diarrhoea waits reaction after, getting into human body intestinal canal at strong positive charge, some developed countries such as the U.S. all do not allow shitosan to get in the food temporarily.And because the adding of shitosan, albumen has very strong astringent taste, has influenced the mouthfeel of food greatly, and therefore, this method also is restricted.
Therefore, prior art does not also obtain the soybean protein in the acidic beverages of a kind of pH4.0 to 3.0 of can be used in so far, and its solution has outward appearance transparency and splendid storage stability preferably.
Summary of the invention
The objective of the invention is to propose the preparation method of solubility in acid soybean protein, this method is prepared in the acidic beverages that a kind of soybean protein can be used in pH4.0 to 3.0, and has outward appearance transparency and splendid storage stability preferably.
The dual enzymolysis of phytase and acid protease is used in invention.The purpose of phytase is a phytic acid, and protein portion is cut off by means of the subunit that phytic acid links to each other, and protease is less molecule with proteolysis, but must be controlled to be slight enzymolysis, and protein molecular weight can not be too low behind the control enzymolysis, otherwise is Soybean Peptide just.The present invention helps to increase the dissolubility of protein under acid condition simultaneously through continuous hydrothermal treatment consists.In a word, the present invention carries out enzymolysis twice, and through the one-time continuous hydrothermal treatment consists, solves the lower problem of the dissolubility of protein under acid condition.
The object of the invention realizes through following technical scheme:
A kind of preparation method of solubility in acid soybean protein comprises the steps:
(1) preliminary treatment: the soybean defatted soybean meal was dissolved in the deionized water with the solid-liquid mass ratio in 1: 10 to 1: 20, uses NaOH solution to transfer pH to be 7.0-10.0, stir; The centrifugal 10-30min of 1000-5000rpm gets supernatant and uses HCL solution to transfer pH to be 3.0-6.0, then the centrifugal 10-30min of 1000-5000rpm then; Get deposition, added water in 1: 5 to 1: 15, use NaOH solution to transfer pH to be 6.0-9.0 with the solid-liquid mass ratio; Stirring is dissolved until sediment, makes soy protein isolate;
(2) enzymolysis of phytase: soy protein isolate is diluted to the 2-9% mass concentration with deionized water, adds the phytase of 10-300U by every gram albumen, at 20-70 ℃ of following enzymolysis 10-50min;
(3) enzymolysis of protease: the soy protein isolate that the phytase enzymolysis is crossed adds the acid protease of albumen quality 0.01-1%, at 20-70 ℃ of following enzymolysis 10-50min;
(4) continuous hydrothermal treatment consists: above-mentioned protein solution is added in the jet cooking device, and the control temperature is at 100 to 180 ℃, and the processing time is made as 30-120s, connects material at discharging opening;
(5) spray-drying: above-mentioned protein solution is dry with spray drying device, and spray-drying instrument inlet port temperature is made as 150 to 200 ℃, and outlet temperature is made as 50 to 100 ℃.
For realizing that further the object of the invention, said soybean defatted soybean meal are preferably the soybean defatted soybean meal of n-hexane extraction method extraction or the soybean defatted soybean meal that milling process makes.
Said soybean defatted soybean meal nitrogen solubility index is preferably 60-90.
The NaOH solution concentration all is preferably 1-5mol/L in the said step (1).
The concentration of HCL solution is preferably 1-5mol/L in the said step (1).
Stir in the said step (1) is to stir 0.5-3h through 500-1000rpm to realize.
With respect to prior art, the present invention has following advantage and beneficial effect:
(1) embodiment is comparatively simple, is mainly twice enzymolysis and a heat treatment, and controllability is stronger.Phytic acid is a kind of ANFs, can cause the human obstacle that soybean protein is digested and assimilated.In the present invention, phytic acid reduces the dissolubility that helps to improve soybean protein, and the phytic acid minimizing is many more, and solubilization is obvious more.Simultaneously, phytic acid is a kind of material with strong negative electrical charge, itself has the effect of CKIs dissolving.Be that the protein protomer that links to each other by means of phytic acid is separated on the other hand, partially digested site is exposed, help the effect of protease.The enzymolysis of protease can make protein become less molecule, until small peptide and amino acid.Because peptide often has the characteristic of bitter taste, because of rather than a kind of preferred soybean material that adds in the food.Control its degree of hydrolysis and just become crucial problem.The acid protease hydrolysis degree that the present invention uses is extremely low, thereby the molecular weight of albumen is still bigger, and it is less that hydrophobic grouping exposes, and can not produce certain bitter taste.Because the phytase that last step is used can expose a part of restriction enzyme site, the processing to acid protease has certain benefit like this.Heat treatment of the present invention has tangible effect to the solubilising of soybean protein; Under acid condition; Soybean protein is positively charged, and its phase repulsive interaction is more electronegative to have made tangible increase, under heat treatment; Protein since acid hydrolysis can not assemble, on the contrary because the violent physical action in the processing makes the protein solution clear that becomes.
(2) do not add chemical substances such as any food additives in the invention process, the invention product is still the soybean protein extract, has absolute security;
(3) industrial applicability of the present invention is stronger, and enzymolysis and heat treatment is existing very ripe application in existing industry.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is done further explanation, but the scope that the present invention requires to protect is not limited to the scope that embodiment explains.
Apparatus for continous heat treatment is as shown in Figure 1, and apparatus for continous heat treatment mainly comprises jet cooking device 4, utilidor 5 and cooling device; Material inlet 1 is communicated with jet cooking device 4 respectively with steam inlet 2; The pipeline that steam inlet 2 is communicated with jet cooking device 4 is provided with valve 3; Utilidor 5 one ends are communicated with jet cooking device 4; The other end is provided with cooling device, and utilidor 5 outlets are material outlet 8, and cooling device is provided with cooling water inlet 6 and coolant outlet 7.When apparatus for continous heat treatment carries out continuous hydrothermal treatment consists to defatted soy flour slurry, be used to the material from material inlet 1 handled in jet cooking device 4, i.e. hydrothermal treatment consists process continuously from the HTHP and the shearing force of the water vapour of steam inlet 2; This processing is a kind of continous heat processing method, is also referred to as jet cooking.Material after the processing is discharged by material outlet 8 after the cooling device cooling.
Among the present invention; Nitrogen solubility index (NSI) has characterized the solubility of protein in the solution, and its concrete grammar is that soybean protein is dissolved by 1% with deionized water, and transferring pH is 3.8; Centrifugal 20min under 10000rpm; Get supernatant and survey protein content with the lowry method, survey the contained protein content of the corresponding solid of soybean protein with the Dumars azotometer, ratio is nitrogen solubility index.
Embodiment 1
The soybean defatted soybean meal (NSI=85) that to use the n-hexane extraction method to extract is pulverized and is crossed 60 mesh sieves and obtains defatted soy flour; Mix with water according to 1: 15 mass ratio; Speed stirs 1h at room temperature, and using the NaOH accent pH of 2mol/L is 8.0, then the centrifugal 20min of 3000rpm.The HCL accent pH that gets supernatant use 2mol/L is 4.5, and the centrifugal 20min of 3000rpm obtains the soybean protein deposition, presses 1: 10 soluble protein deposition of solid-liquid mass ratio with deionized water, and constantly using the NaOH accent pH of 2mol/L therebetween is 7.0, gets the soybean protein extract.
With deionized water the soybean protein extract is diluted to 5% albumen quality concentration, using the HCL of 2mol/L to transfer pH is 5.5, under 37 ℃, adds the phytase (Phytase of 30U by every g albumen; Hua Yang) enzymolysis 30min; Using the HCL accent pH of 2mol/L then is 4.0, under 37 ℃, adds 2g acid protease (NovoCorAB, Novi's letter) enzymolysis 30min by every 1000g albumen; Then with 90 ℃ of water-baths, the 10min enzyme that goes out, dispersion liquid.In apparatus for continous heat treatment shown in Figure 1, dispersion liquid is carried out continuous hydrothermal treatment consists; Dispersion liquid to 140 in concrete operations: the 1min in the Fast Heating jet cooking device 4 ℃; After keeping 90s, be cooled to room temperature rapidly, carry out spray-drying with cold water; Get solubility in acid soyabean protein powder A, its protein content is measured as 91% with Kjeldahl.The spray-drying condition is an EAT: 160 ℃, leaving air temp is 85 ℃.
Soybean defatted soybean meal (NSI=60) pulverizing and mistake 60 mesh sieves that milling process is made obtain defatted soy flour; Mix with water according to 1: 15 mass ratio; Speed stirs 1h at room temperature, and constantly using the NaOH accent pH of 2mol/L therebetween is 8.0, then the centrifugal 20min of 3000rpm.The HCL accent pH that gets supernatant use 2mol/L is 4.5, and the centrifugal 20min of 3000rpm obtains the soybean protein deposition, presses 1: 10 soluble protein deposition of solid-liquid mass ratio with deionized water, and constantly using the NaOH accent pH of 2mol/L therebetween is 7.0, gets the soybean protein extract.
With deionized water the soybean protein extract is diluted to 5% albumen quality concentration, using the HCL of 2mol/L to transfer pH is 5.5, under 37 ℃, adds the phytase (Phytase of 30U by every g albumen; Hua Yang) enzymolysis 30min; Using the HCL accent pH of 2mol/L then is 4.0, under 37 ℃, adds 2g acid protease (NovoCorAB, Novi's letter) enzymolysis 30min by every 1000g albumen; Then with 90 ℃ of water-baths, the 10min enzyme that goes out, dispersion liquid.In apparatus for continous heat treatment shown in Figure 1, dispersion liquid is carried out continuous hydrothermal treatment consists; Dispersion liquid to 140 in concrete operations: the 1min in the Fast Heating jet cooking device 4 ℃; After keeping 90s, be cooled to room temperature rapidly, carry out spray-drying with cold water; Get solubility in acid soyabean protein powder B, its protein content is measured as 91% with Kjeldahl.The spray-drying condition is an EAT: 160 ℃, leaving air temp is 85 ℃.
Embodiment 3
Pulverize and cross 60 mesh sieves with the soybean defatted soybean meal (NSI=88) of n-hexane extraction method extraction and obtain defatted soy flour; Mix with water according to 1: 15 mass ratio; Speed stirs 1h at room temperature, and constantly using the NaOH accent pH of 2mol/L therebetween is 8.0, then the centrifugal 20min of 1000rpm.The HCL accent pH that gets supernatant use 2mol/L is 4.5, and the centrifugal 20min of 1000rpm obtains the soybean protein deposition, presses 1: 10 soluble protein deposition of solid-liquid mass ratio with deionized water, and constantly using the NaOH accent pH of 2mol/L therebetween is 7.0, gets the soybean protein extract.
With deionized water the soybean protein extract is diluted to 5% albumen quality concentration, using the HCL of 2mol/L to transfer pH is 5.5, under 20 ℃, adds the phytase (Phytase of 300U by every g albumen; Hua Yang) enzymolysis 50min; Using the HCL accent pH of 2mol/L then is 4.0, under 20 ℃, adds 10g acid protease (NovoCor AB, Novi's letter) enzymolysis 50min by every 1000g albumen; Then with 90 ℃ of water-baths, the 10min enzyme that goes out, dispersion liquid.In apparatus for continous heat treatment shown in Figure 1, dispersion liquid is carried out continuous hydrothermal treatment consists; Dispersion liquid to 100 in concrete operations: the 1min in the Fast Heating jet cooking device 4 ℃; After keeping 60s, be cooled to room temperature rapidly, carry out spray-drying with cold water; Get solubility in acid soyabean protein powder C, its protein content is measured as 89% with Kjeldahl.The spray-drying condition is an EAT: 160 ℃, leaving air temp is 85 ℃.
Pulverize and cross 60 mesh sieves with the soybean defatted soybean meal (NSI=90) of n-hexane extraction method extraction and obtain defatted soy flour; Mix with water according to 1: 15 mass ratio; Speed stirs 1h at room temperature, and constantly using the NaOH accent pH of 2mol/L therebetween is 8.0, then the centrifugal 20min of 5000rpm.The HCL accent pH that gets supernatant use 2mol/L is 4.5, and the centrifugal 20min of 5000rpm obtains the soybean protein deposition, presses 1: 10 soluble protein deposition of solid-liquid mass ratio with deionized water, and constantly using the NaOH accent pH of 2mol/L therebetween is 7.0, gets the soybean protein extract.
With deionized water the soybean protein extract is diluted to 5% albumen quality concentration, using the HCL of 2mol/L to transfer pH is 5.5, under 70 ℃, adds the phytase (Phytase of 30U by every g albumen; Hua Yang) enzymolysis 10min; Using the HCL accent pH of 2mol/L then is 4.0, under 70 ℃, adds 0.1g acid protease (NovoCor AB, Novi's letter) enzymolysis 10min by every 1000g albumen; Then with 90 ℃ of water-baths, the 10min enzyme that goes out, dispersion liquid.In apparatus for continous heat treatment shown in Figure 1, dispersion liquid is carried out continuous hydrothermal treatment consists; Dispersion liquid to 180 in concrete operations: the 1min in the Fast Heating jet cooking device 4 ℃; After keeping 120s, be cooled to room temperature rapidly, carry out spray-drying with cold water; Get solubility in acid soyabean protein powder D, its protein content is measured as 90% with Kjeldahl.The spray-drying condition is an EAT: 160 ℃, leaving air temp is 85 ℃.
Pulverize and cross 60 mesh sieves with the soybean defatted soybean meal (NSI=80) of n-hexane extraction method extraction and obtain defatted soy flour; Mix with water according to 1: 15 mass ratio; Speed stirs 1h at room temperature, and constantly using the NaOH accent pH of 2mol/L therebetween is 8.0, then the centrifugal 20min of 3000rpm.The HCL accent pH that gets supernatant use 2mol/L is 4.5, and the centrifugal 20min of 3000rpm obtains the soybean protein deposition, presses 1: 10 soluble protein deposition of solid-liquid mass ratio with deionized water, and constantly using the NaOH accent pH of 2mol/L therebetween is 7.0, gets the soybean protein extract.
With deionized water the soybean protein extract is diluted to 5% albumen quality concentration, using the HCL of 2mol/L to transfer pH is 5.5, under 50 ℃, adds the phytase (Phytase of 10U by every g albumen; Hua Yang) enzymolysis 30min; Using the HCL accent pH of 2mol/L then is 4.0, under 37 ℃, adds 2g acid protease (NovoCorAB, Novi's letter) enzymolysis 30min by every 1000g albumen; Then with 90 ℃ of water-baths, the 10min enzyme that goes out, dispersion liquid.In apparatus for continous heat treatment shown in Figure 1, dispersion liquid is carried out continuous hydrothermal treatment consists; Dispersion liquid to 150 in concrete operations: the 1min in the Fast Heating jet cooking device 4 ℃; After keeping 30s, be cooled to room temperature rapidly, carry out spray-drying with cold water; Get solubility in acid soyabean protein powder E, its protein content is measured as 91% with Kjeldahl.The spray-drying condition is an EAT: 160 ℃, leaving air temp is 85 ℃.
Embodiment 6
Pulverize and cross 60 mesh sieves with the soybean defatted soybean meal (NSI=85) of n-hexane extraction method extraction and obtain defatted soy flour; Mix with water according to 1: 15 mass ratio; Speed stirs 1h at room temperature, and constantly using the NaOH accent pH of 2mol/L therebetween is 8.0, then the centrifugal 20min of 3000rpm.The HCL accent pH that gets supernatant use 2mol/L is 4.5, and the centrifugal 20min of 3000rpm obtains the soybean protein deposition, presses 1: 10 soluble protein deposition of solid-liquid mass ratio with deionized water, and constantly using the NaOH accent pH of 2mol/L therebetween is 7.0, gets the soybean protein extract.
With deionized water the soybean protein extract is diluted to 5% albumen quality concentration, using the HCL of 2mol/L to transfer pH is 5.5, under 37 ℃, adds the phytase (Phytase of 30U by every g albumen; Hua Yang) enzymolysis 30min; Using the HCL accent pH of 2mol/L then is 4.0, under 37 ℃, adds 2g acid protease (NovoCorAB, Novi's letter) enzymolysis 30min by every 1000g albumen; Then with 90 ℃ of water-baths, the 10min enzyme that goes out, dispersion liquid.In apparatus for continous heat treatment shown in Figure 1, dispersion liquid is carried out continuous hydrothermal treatment consists; Dispersion liquid to 100 in concrete operations: the 1min in the Fast Heating jet cooking device 4 ℃; After keeping 90s, be cooled to room temperature rapidly, carry out spray-drying with cold water; Get solubility in acid soyabean protein powder F, its protein content is measured as 92% with Kjeldahl.The spray-drying condition is an EAT: 160 ℃, leaving air temp is 85 ℃.
Comparative example 1
Using the HCL of 2mol/L to transfer pH embodiment 1 gained soybean protein extract is 5.5; Phytase (the Phytase that under 37 ℃, adds 30U by every g albumen; Hua Yang) enzymolysis 30min, using the NaOH accent pH of 2mol/L then is 7.0, under 37 ℃, adds 2g neutral proteinase (compound protease Protamex by every 1000g albumen; Novi letter) enzymolysis 30min, 90 ℃, the 10min enzyme that goes out.Handle 90s for 140 ℃ with the jet cooking device, with gained protein solution spray-drying, get sour molten Protein G, wherein crude protein content is 90%.
Comparative example 2
Embodiment 1 gained soybean protein extract is transferred, and using the HCL of 2mol/L to transfer pH is 4.0, under 37 ℃, adds 2g acid protease (NovoCorAB, Novi's letter) enzymolysis 30min by every 1000g albumen, 90 ℃, the 10min enzyme that goes out.Using the NaOH of 2mol/L to transfer pH then is 5.5, under 37 ℃, adds phytase (Phytase, Hua Yang) the enzymolysis 30min of 30U by every g albumen.Handle 90s for 140 ℃ with the jet cooking device at last, with gained protein solution spray-drying, get sour molten albumen H, wherein crude protein content is 89%.
Comparative example 3
Using the HCL of 2mol/L to transfer pH embodiment 1 gained soybean protein extract is 5.5; Phytase (the Phytase that under 37 ℃, adds 30U by every g albumen; Hua Yang) enzymolysis 30min handles 90s for 140 ℃ with the jet cooking device, then with gained protein solution spray-drying; Get sour molten protein I, wherein crude protein content is 90%.
Comparative example 4
Embodiment 1 gained soybean protein extract is transferred, and transferring pH is 4.0, under 37 ℃, adds 2g acid protease (NovoCorAB, Novi's letter) enzymolysis 30min by every 1000g albumen, 90 ℃, the 10min enzyme that goes out.Handle 90s for 140 ℃ with the jet cooking device, with gained protein solution spray-drying, get sour molten albumen J, wherein crude protein content is 89%.
The comparison of different protein product molecular weight of table 1 and nitrogen solubility index
Can be found out that by table 1 in embodiment 1-6, promptly in claim in the set condition, acid is dissolved the nitrogen solubility index of albumen when pH3.8 all greater than 90%, visible its all has good solubility in acid.In comparative example 1-4, changed the kind and the enzymolysis order of enzyme, nitrogen solubility index all has decline in various degree, especially uses single enzymolysis processing, and nitrogen solubility index obviously reduces.
Subjective appreciation: choose 10 valuation officers and form evaluation group sample is estimated.Before evaluation, do the evaluation training to the valuation officer, the valuation officer is estimated objectively, do not mix up personal mood; In evaluation procedure, avoid discussing; Before test, should avoid contacting strong flavor article, smoking, chew gum, eat food etc. reaches uses cosmetics odorous and washing agent, and also upon request the valuation officer erases lipstick, avoids heavy make-up, can not wash one's hands with soap odorous.The acid of different batches is dissolved albumen as evaluation object, offer the valuation officer by unknown order then, carry out objective evaluation, fill in subjective appreciation table (seeing the following form).
The comparison of the different protein product subjective appreciations of table 2
Annotate: the evaluation of every kind of sense of taste is divided into 5 gradients, and full marks are 5 minutes.5 minutes: this sense of taste was very serious, can not add in the food; 4 minutes: this sense of taste was more serious, was easy to feel out when adding in the food; 3 minutes: this sense of taste can feel out, but can be covered when adding in the food; 2 minutes: this sense of taste was carefully sampled and could be felt out; 1 minute: this sense of taste was not almost felt next, excellent flavor.
PTS is ☆ ☆ 4 with in the overall merit, refers to that local flavor is very good, and PTS is ☆ 4 to 6, refers to better flavor, and PTS is zero 7 to 10, refers to that local flavor is relatively poor, PTS greater than 10 be *, refer to the non-constant of local flavor.
Can find out that by table 2 in embodiment 1-6, the local flavor of protein solution is all better, and in the comparative example except that 2 local flavor all relatively poor, explain that the acid that makes according to method in this patent dissolves albumen and on sense organ, all show well.
Below be the manufacturing of soybean protein-containing acidic beverages:
Application implementation example 1
Take by weighing the soybean protein powder 1g among the embodiment 1, be dissolved in the 75ml water, fully stir 1h; Add with pectin lyase (Pectate lyase; Novi's letter) the AJC 25ml that handled and the stabilizing agent of product quality 0.1% carry out the 30MPa homogenization processing, 90 ℃ of 10min pasteurizes after fully mixing; Last can gets soybean protein fruit juice product G.
Application implementation example 2
Take by weighing the soybean protein powder 0.5g among the embodiment 1, be dissolved in the 75ml water, fully stir 1h; Add with pectin lyase (Pectate lyase; Novi's letter) AJC 25ml and product quality 0.1% stabilizing agent handled carry out the 30MPa homogenization processing, 90 ℃ of 10min pasteurizes after fully mixing; Last can gets soybean protein fruit juice product H.
Application implementation example 3
Take by weighing the soybean protein powder 1.5g among the embodiment 1, be dissolved in the 75ml water, fully stir 1h; Add with pectin lyase (Pectate lyase; Novi's letter) AJC 25ml and product quality 0.1% stabilizing agent handled carry out the 30MPa homogenization processing, 90 ℃ of 10min pasteurizes after fully mixing; Last can gets soybean protein fruit juice product I.
Application implementation example 4
Take by weighing the soybean protein powder 1g among the embodiment 1; Be dissolved in the 75ml water, fully stir 1h, add with pectin lyase (Pectate lyase; Novi's letter) AJC 25ml and product quality 0.1% stabilizing agent handled; Fully mix back 90 ℃ of 10min pasteurizes, last can gets soybean protein fruit juice product J.
The comparison of table 3 different soybean protein fruit juice granularity and rate of deposition
The mensuration of granularity in the table 3: the mensuration of protein particle diameter adopts Nano-ZS&MPT-2zeta current potential and nano particle size distribution instrument.With the acetate buffer (4.0) of 50mmol/L soybean protein being mixed with mass concentration is 0.2% solution, stirs 1.5h, and 1000rpm is centrifugal, gets supernatant and filters in 0.45 μ m filter, and is subsequent use.Select the size Survey Software, measure, get the mean value of measuring for three times in measuring 25 ℃.Instrument writes down granularity through the transmission diffusion coefficient of measuring particle.All mensuration is measured with the undiluted sample of twice prepared fresh at least.The dynamic light scattering of the sample that contains a large amount of aggregate material is measured normally inaccurate because the bulky grain diffusion is slowly but strong scattered light, also because aggregation to handle and sampling responsive.
The stability of the mensuration of rate of deposition in the table 3: rate of deposition SR (sedimentation rate) expression system, rate of deposition is more little, and the explanation system is stable more.Get the 1.5ml centrifuge tube, place 105 ℃ of constant weight 1h of baking oven, take out and be weighed as m
0, add 1ml albumen fruit vinegar, be weighed as m
1, the centrifugal 20min of 4000rpm takes out the back abandoning supernatant, places 105 ℃ of constant weight 2h of baking oven, takes out and is weighed as m
2. calculate rate of deposition, each horizontal sample parallel determination 3 times by formula (2-1).
Rate of deposition=(m
2-m
0)/(m
1-m
0) * 100%
Can find out by table 3; The molten albumen quality mark of acid is respectively 0.5%, 1%, 1.5% among product H, G, the I; Granularity and rate of deposition rise successively as a result, explain that protein body is increasing in the product, and centrifugal settle is many more; Explain that the addition of albumen in product can not be too big, its shelf life of the product of 1% protein content is about half a year.And product J is not owing to there is a homogenization processing, and granularity and rate of deposition maximum explain that homogenization processing is necessary step on production.
The present invention has improved the solubility of soybean protein between acidic region, and the soybean protein that the present invention makes can be applied in the acidic beverages such as fruit juice, and product can not precipitate because soybean protein solubility under acid condition is low and assemble.In addition, can utilize soybean degreasing raw material, make and to make its solution not only solubility height but also the good protein material of transparency.Gained soybean protein of the present invention does not add any inorganic and organic substance, only adopts enzymolysis and physical treatment, can guarantee the security of the molten albumen of this kind acid.And utilize this product to process acidic beverages, free from beany flavor, bitter taste and astringent taste on mouthfeel.Therefore, the present invention's classification that might enlarge acid food and the absorption of having widened in the canteen structure to range protein.
Claims (6)
1. the preparation method of a solubility in acid soybean protein is characterized in that comprising the steps:
(1) preliminary treatment: the soybean defatted soybean meal is dissolved in the deionized water with solid-liquid mass ratio 1:10 to 1:20, uses NaOH solution to transfer pH to be 7.0-10.0, stir; The centrifugal 10-30min of 1000-5000rpm gets supernatant and uses HCL solution to transfer pH to be 3.0-6.0, then the centrifugal 10-30min of 1000-5000rpm then; Get deposition, 1:5 to 1:15 adds water with the solid-liquid mass ratio, uses NaOH solution to transfer pH to be 6.0-9.0; Stirring is dissolved until sediment, makes soy protein isolate;
(2) enzymolysis of phytase: soy protein isolate is diluted to the 2-9% mass concentration with deionized water, adds the phytase of 10-300U by every gram albumen, at 20-70 ℃ of following enzymolysis 10-50min;
(3) enzymolysis of protease: the soy protein isolate that the phytase enzymolysis is crossed adds the acid protease of albumen quality 0.01-1%, at 20-70 ℃ of following enzymolysis 10-50min;
(4) continuous hydrothermal treatment consists: above-mentioned protein solution is added in the jet cooking device, and the control temperature is at 100 to 180 ℃, and the processing time is made as 30-120s, connects material at discharging opening;
(5) spray-drying: above-mentioned protein solution is dry with spray drying device, and spray-drying instrument inlet port temperature is made as 150 to 200 ℃, and outlet temperature is made as 50 to 100 ℃.
2. the preparation method of solubility in acid soybean protein according to claim 1 is characterized in that said: the soybean defatted soybean meal that soybean defatted soybean meal that the soybean defatted soybean meal extracts for the n-hexane extraction method or milling process make.
3. the preparation method of solubility in acid soybean protein according to claim 1 is characterized in that: said soybean defatted soybean meal nitrogen solubility index is 60-90.
4. the preparation method of solubility in acid soybean protein according to claim 1 is characterized in that: the NaOH solution concentration all is 1-5mol/L in the said step (1).
5. the preparation method of solubility in acid soybean protein according to claim 1 is characterized in that: the concentration of HCL solution is 1-5mol/L in the said step (1).
6. the preparation method of solubility in acid soybean protein according to claim 1 is characterized in that: stirring in the said step (1) is meant that 500-1000rpm stirs 0.5-3h.
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